Best Chicken Taco Salad Recipe
The Best Easy Chicken Taco Salad Recipe - with avocado, lime, red pepper strips, cheese and olives for a flavorful keto chicken taco salad the whole family will love!
Servings: 4 servings
Equipment
Ingredients
- 2 tbsp olive oil
- 2 chicken breasts cubed in 1" bites
- 1 bell pepper diced
- ½ white onion diced
- 2 tbsp taco seasoning
- 1 tbsp water
To garnish:
- 1 avocado sliced in half and pit removed
- 2 oz sharp cheddar cheese shredded (omit if sticking to paleo/whole 30 diet)
- ⅓ cup arugula
- ¼ cup pico de gallo
- ¼ cup black olives sliced
- 3 cups spinach or romaine mix lettuce
Instructions
- In a large pan, heat olive oil until shimmery.
- Add chicken to pan and cook on high heat, stirring occasionally, until browned - about 8 minutes.
- Add peppers and onions to pan, cook until lightly browned and soft.
- When peppers and onions are softened, add taco seasoning and water, mix well.
- Let water absorb and reduce, then remove from heat.
- Add salad mix to large bowl.
- Top with chicken and vegetables, as well as cheese.
- Garnish with fresh pico de gallo, serve immediately.
- Serve and enjoy!
Nutrition
Serving: 1g | Calories: 376kcal | Carbohydrates: 18g | Protein: 28g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 65mg | Sodium: 659mg | Fiber: 9g | Sugar: 4g
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